Breakfast! Robin’s Granola & Papaya Porridge to Grow Young

Robin’s Granola

  • 1 cup of Whole Raw Almonds, 1 cup Whole Raw Walnuts, 1 cup Whole Raw Pecans, 1 cup Whole Raw Cashews (Soaked over night in purified water. Rinsed and drained)
  • 1 cup Sesame Seeds, 1 cup Pumpkin Seeds, and 1 cup Sunflowers Seeds (Soaked in purified water for four hours. Rinsed and drained.)
  • 2 large Apples, shredded in food processor
  • 1 tablespoon Vanilla
  • 1 tablespoon Cinnamon
  • 1 tablespoon dried orange peel
  • 1 teaspoon Sea Salt
  • 1/2 cup coconut oil, melted
  • 1 cup Coconut shredded
  • 1/4 cup ground flax seed
  • 1 cup Raisins/chopped Mango/Figs/Prunes/Dried apricots
  1. Place all nuts and seeds in food processor and pulse until nuts are chunky.
  2. Pour into a bowl and add apples, coconut oil, vanilla, cinnamon, orange peel, and sea salt.
  3. Spread on ceramic baking sheet, steel baking sheet or aluminum baking sheet ( covered with parchment paper). May need two baking sheets. Bake at 200 degrees,turning frequently, until dried.
  4. When dry and cooled, add coconut, ground flax seed, and dried fruit.
  5. Serve with a little coconut or almond milk.


Papaya Porridge
Adapted from a recipe by Robin Boyd

  • 1 cup soaked steel cut oats (soak overnight)
  • 2-3 pitted dates
  • 1/2 teaspoon cinnamon
  • 1/4 cup almond milk
  • 1 papaya skinned, seeded and cut into pieces
  • 1 tablespoon raw organic almond butter
  • 1 tablespoon of slivered almonds (optional)
  • mixed berries (optional)

1. Soak steel cut oats overnight.
2. In the morning rinse and drain. Place in food processor with cinnamon dates and almond milk. (Processing until a smooth texture.) Pour into your serving bowl.
3. In food Processor add papaya and almond butter. Process until creamy.
4. Top the Porridge with 2 tablespoons of blended papaya in the center of your serving bowl.
5. Sprinkle slivered almonds and place berries as desired on the surface of your porridge.